Background Gels are extensively studied and used in various fields, including food,
beverages, medicine, and daily living products. Egg white gels are particularly noteworthy …

Egg protein (EP) has a variety of functional properties, such as gelling, foaming, and
emulsifying. The gel characteristics provide a foundation for applications in the food industry …

Protein-polysaccharide interactions play a crucial role in development of plant-based food
products. This study aimed to investigate the effects of different carboxymethyl chitosan …

Global production of the two major poultry products, meat and eggs, has increased quickly.
This, in turn, indicates both the relatively low cost and the customers' desire for these secure …

In order to improve the nutritional and gelling properties of soy protein isolate (SPI) gel
system, potato protein (PP), egg white (EW) and PP-EW mixtures were added. The texture …

In order to improve the characteristics of egg white protein gel and the stability of egg white
protein gel products. In this work, the changes of the texture, physicochemical properties …

Glycosylation is considered to be an effective method to improve the emulsifying property of
proteins, and this work investigates and discusses the correlation between the molecular …

The interaction between fish skin collagen (C), casein (CS) with tannic acid (T) or Gallic acid
(G) and the effect of the addition of mixed polyphenols on protein properties were …

In this article, high-intensity ultrasound (800 W, 20 kHz, 30% amplitude, 15 min) together
with heat treatment (90° C, 30 min) was employed to improve the interfacial properties of …

Tea polyphenols, chlorophyll and lutein generally cause strong matrix effects and challenge
analysis of trace substances in tea. Seven frequently used adsorbents were chosen to test …